Enzymes And Ascorbic Acid

Enzymes are proteins that speed up chemical reactions. They can be made from plants, animals, or microorganisms. Ascorbic acid, also known as Vitamin C, is a nutrient found naturally in fruits and vegetables. It is often produced commercially through a chemical process.

Enzymes are used in baking to improve dough handling, texture, and shelf life. Ascorbic acid acts as an antioxidant to preserve color and flavor, and as a dough conditioner in baked goods. They are commonly found in breads, rolls, and frozen appetizers.

Enzymes used in food are generally recognized as safe (GRAS) by the FDA. Ascorbic acid is a nutrient and is also GRAS. International bodies like JECFA have evaluated enzymes and ascorbic acid. At typical consumption levels found in food, they are not associated with adverse health effects.